Ingredients:
65g bubbly starter
300g warm water
12g white sugar
15g melted butter
500g flour
9g salt
Oil to coat the pan
From Artisan Sourdough Made Easy which is super awesome, even if you’re just getting into making bread.
Using your scale, add all ingredients to a large bowl. Usually I mix the starter and the water together before adding the other ingredients, but that’s your call.
Mix with your hands. It’s fun! Or, if you have kids, I bet they would love this part. (Wash your hands first, everybody!!!)
A loose dough will begin to form in the bowl. Some parts will be really wet. Other parts will be ashy. It’s your job to combine the two. It will look like this.
When the ashy bits are mostly gone, your dough will look like this.
Cover it with a damp towel (not Saran Wrap, not the glass top that normally goes on my now-bread-mixing-bowl-formerly-casserole-dish) because it needs to breathe, and leave it alone for an hour.
After it rests for a while (it doesn’t have to be a hard and fast hour - when ever you walk by and remember works), remove the dough from the bowl.
It will probably look something like this.
I use a pull and twist method to stretch it out and build up the gluten. Stretchy dough = happy gluten. What I do looks sort of like this, but do whatever you want. Slap that bad boy on the counter and knead if that’s your thing, but really this should take maybe 30 seconds. A minute at most.
Here you can see I’m literally just wrapping it around my fingers.
Then pulling it off my fingers.
And smooshing it into a ball shape. 
Tada! Ball. Sort of. 
Ball in bowl. Cover back up with your beloved damp (yes, keep it damp!) towel.
Do this every few hours/as you remember to or walk by. The dough will spread out in the bowl. Sometimes it doesn’t want to come out of the bowl. This is normal.
At this point you’re probably close to going to bed. It’s been about 3-4 hours since you started the loaf. Cover it with your damp towel and either leave it on the counter overnight or in the fridge. Both work.
Now it’s the next morning! Hooray! Time to stretch and fold the dough again while you wait for your coffee.
Good morning, dough. You sure puffed up a lot.
It might look like it’s screaming underneath. That’s ok. Stretch and fold!
Another hour or so later, take the dough and plop it onto a floured surface. Then dimple it with your fingers to get all the air bubbles out. Fun fact! You get to go this with focaccia also!
Then fold it in half hot-dog way, nestle your hands behind it and pull it towards you in a sort of rolling motion to make a dough-log.
When the dough-log looks smooth-ish, tuck the ends underneath and go oil up your baking dish.
Now we wait for it to rise about an inch above the top of the dish. Usually it takes 3-4 hours. Mine took forever today because it was cold in my house. Your mileage may vary. The pic above was at 9:30ish am. The one below is at freaking 3:30pm. I gave up waiting. That’s ok. We aren’t in GBBS and Paul Hollywood isn’t coming to my house to critique my bakes. Sadly. Pop this bad boy into a preheated 375* oven for 40-45 mins.
See you in 40 mins bread! 
Damn, I wish I had a window in my oven door.
When your alarm goes off, open the door and we see what we see. This is my loaf. Not perfect but tasty!
Wait about 10 mins and slide that sucker out of the pan.
Even if yours doesn’t look fancy, if it tastes good, that’s what matters. I once made a loaf that came out looking like a doughnut. Not sure what happened. Ate it anyway.
Happy loaves to you all!
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